秘製檸檬蒸烏頭

材料/ingredients
烏頭1條 (開邊)約1 斤
Gray Mullet 1 piece (cut into half)

蔥1棵
1 Green onion
檸檬三片
3 slices of lemon

調配檸檬醬 / How to make steamed fish Lemon sauce
咸檸檬 1 個 (切碎)
1 salted lemon (chopped finely)
0.5個檸檬汁
Fresh lemon juice (0.5 lemon)
蠔油1茶匙
Oyster sauce 1 tsp
胡椒粉1/2茶匙
White pepper 1/2 tsp
糖1茶匙
Sugar 1 tsp
豉油1茶匙
Soy Sauce 1 tsp
麵豉醬 1湯匙
Salted yellow bean sauce 1 tbsp
豆豉1茶匙 (細火炒香2分鐘)
Fried Black Bean (Fried at low heat for 2 mins)
粟粉1湯匙
Corn starch 1 tbsp
乾蔥粒1/2茶匙
Chopped shallot 1/2 tsp
生蒜1/2茶匙
Chopped garlic 1/2 tsp
金蒜1湯匙
Deep fried garlic 1 tbsp

炸蒜做法
How to make Golden Garlic
燒熱鍋， 下三湯匙油， 冷油下兩湯匙蒜， 小火炒至微黃。( 最後開到最大火炸十秒) 去油撈起。
Hot pan, add 3 tbsp of oil, add 2 tbsp of garlic while oil not cold, fry at low heat until light.yellow. Take it out.

蒸魚豉油材料/ Steamed Fish Sauce ingredient
芫茜頭6條
6 cilantro roots
豉油1湯匙
Soy sauce 1 tbsp
糖0.5 ~ 1 湯匙
Sugar 0.5 ~ 1 tbsp
水2碗
Water 2 bowls

步驟/Steps
劏魚 / How to cut the fish
1. 取出魚鰓，魚內臟。
Take out the fish guts and gills.
2. 刮去所有魚鱗。
Remove the scales from the tail of the fish to the head of fish.

整理魚身/ Wash the fish.
1. 取出魚腥骨 (可取出或不取出)
Take out the fish gill bone. (not necessary)
2. 𠝹開魚肚薄膜，抹去魚骨上的血塊
Score the fish belly membrane, clean the blood over the fish bone.

3. 把魚腮，魚骨所有血 及黑膜抹去
Clean the blood and black membrane of the fish gill and fish bone.

去潺方法 /How to remove the mucus

1. 非常多潺的魚
Fish with lots of mucus.

1. 魚身上抹上2-4湯匙粗鹽(不用幼鹽)。盡快抹走潺及鹽。
Rub fish with 2 to 4 tbsp of coarse salt.
Rub away the fish mucus with salt. (ASAP)

☆ 鹽會抽走魚腥味及去潺
It could remove the fish smell also.

2. 有一些潺的魚
Fish with a little mucus.

2. 魚身上抹上2-3湯匙粟粉。然後洗走。
Rub the fish with 2 to 4 tbsp of corn starch, then rinse thoroughly.

清洗魚
Rinse

1. 用小水沖洗魚肚(必須沖淨，但不要過度沖洗)
Rinse the belly with water "cold" water.

2. 再沖洗魚皮(必須徹底清洗乾淨表面潺)
Rinse the skin with water thoroughly.

3. 然後抹乾魚身。
Wipe dry thoroughly.

4. 用廚房紙包裹著魚肚，魚身。
Wrap the fish with kitchen paper, wrap the belly also.

調配蒸魚豉油
Preparing the steamed fish sauce

1. 6個芫荽頭，2條蔥放於2碗水中，煲剩0.5 碗水。
Mix 6 coriander roots with 2 green onion, 2 bowls of water, boil until 0.5 bowl of juice left.

2. 加入1湯匙豉油。
Add 1 tbsp of soy sauce.

3. 再加入0.5湯匙糖。
Add 0.5 tbsp of sugar.

蒸魚
Steam the fish.
1. 水大滾
Rolling Boil water.

2. 放上碟，碟上放筷子,一同蒸熱。
Place a pair of chopsticks over the plate, steam for 2 mins.

3. 放上魚(魚身可抹上小許胡椒，粟粉)，魚肚藏水處向上倒轉。加檸檬醬 ( 把檸檬醬預先混好)
Put the fish (rub the skin with a pinch of pepper and corn starch) over the chopsticks. Add lemon sauce.

4. 大火蒸6蒸。
Steam at very high heat for 6 mins.

5. 加蔥，贊油，(若有需要可加蒸魚豉油。)
Add green onion. Pour extremely hot oil over the fish , (put steamed fish sauce at fish sides if needed.)

Done. Served hot. Enjoy.
😊😉😉😉
#蒸魚
#烏頭
#檸檬烏頭
#蒸魚時間
#蒸魚豉油
#黃花魚
#麵豉蒸黃花魚
#蒸魚食譜
#蒸魚雞翼達人
#蒸石班
#紅鮪
#清蒸沙巴龍躉
#龍躉
#蒸魚技巧
#紅三魚
#紅鮪
#廣東人蒸魚技巧
#三文魚
#redsnapper